This carrot cake recipe is a mixture of my No Bake Carrot Cake and my Carrot Apple Oatmeal Muffins, and the result is super fluffy (even though it does not contain any eggs), sweet, but not too sweet, and above all super simple to make.

The credit for this goes to my sweet tooth boyfriend though ;)

Not only does this cake require just one mixing bowl, it's also vegan and optionally gluten free and surprisingly healthy! The only exception to the "healthy" label is the raw cane sugar (which is not to be confused with regular cane sugar). So if you're looking to keep this recipe more natural, substitute the sugar with stevia or some sweet mashed bananas or applesauce perhaps.

Since this is a 1 bowl recipe, it is incredibly simple: Finely grate the carrots (i used my food processor to do the work for me) and mix with remaining ingredients until evenly incorporated. Pour the batter into a greased springform pan and bake for 40-50 minutes at 180 °C or 356 °F. After cooling, grab a slice and enjoy!